Czech Buchty: Yeast Buns with Rum Glaze
Soft, pillowy Czech sweet buns made with a buttery yeast dough, filled with cream cheese, poppy seeds, or apricot jam. After baking until golden, they're brushed with a butter-rum mixture and dusted with powdered sugar for a delicate finish. Traditional comfort food that's perfect for breakfast or dessert.
Ingredients
- 3 cups all-purpose flourbread flour1:1baking
higher protein content may require slightly less liquid; dough may be less tender
- ¾ cup milk, lukewarm
- ½ stick unsalted butter, melted
- ⅓ cup granulated sugar
- 1 ½ teaspoons active dry yeast
- 1 egg null
- ¼ teaspoon salt
- ⅓ stick unsalted butter, melted, for brushing
- 2 tablespoons unsalted butter, melted
- 2 tablespoons rum
- 2 tablespoons powdered sugar
- 1 cup filling, cream cheese, poppy seed, or apricot jamsweetened mascarpone1:1filling
creamier texture, slightly less tangy
Instructions
- 1
Heat milk until lukewarm. Pour half the milk into a cup, add a teaspoon of sugar and yeast, stir, and let sit in a warm place until bubbles form on the surface, about 10-15 minutes.
- 2
Melt butter and cool until no longer hot.
- 3
In a large bowl, combine flour, sugar, remaining lukewarm milk, cooled melted butter, salt, and egg. Add the activated yeast mixture.
- 4
Stir with a fork or wooden spoon until combined, then turn out onto a work surface. Knead for about 10 minutes until smooth and slightly sticky, adding flour if needed to reduce stickiness.
- 5
Place dough in a warm location and let rise until doubled in size, about one hour.
- 6
Divide dough into equal pieces. Using a rolling pin, roll each piece into a thin patty or roll out the entire dough into a thin rectangular sheet and cut into 4x4 inch squares.
- 7
Place about one tablespoon of filling in the center of each piece. Fold edges over filling and seal well, then gently roll between your palms to form a regular shape.
- 8
Brush a 13x9 inch baking dish with melted butter. Place buns seam-side down in the dish, brushing each side with melted butter as you go.
- 9
Brush tops with remaining butter and let sit in a warm place for about 20 minutes to rise slightly.
- 10
Bake at 350 degrees Fahrenheit for about 35 minutes until golden brown.
- 11
While buns bake, melt butter and stir in rum. Brush the mixture generously over the hot buns immediately after removing from oven.
- 12
Before serving, dust the buns with powdered sugar.
Tips
Ensure all dairy ingredients are lukewarm, not hot, to avoid killing the yeast.
If dividing dough by weight, 3 ounces per bun ensures consistency; without a scale, aim for roughly 4x4 inch squares.
Don't skip brushing the buns with melted butter between layers and before the final rise; this creates the characteristic soft, rich texture.
Brush with the butter-rum mixture while buns are fresh from the oven so they absorb the flavors fully.
Good to Know
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days; reheat gently before serving.
Prepare dough through the first rise up to 1 day ahead and refrigerate. Bring to room temperature before shaping and second rise. Shaped buns can be frozen for up to 1 month; thaw and let rise before baking.
Serve warm or at room temperature with coffee, tea, or milk. Can be reheated gently in a low oven.
Common Mistakes
Add flour gradually during kneading to avoid a dry dough that won't rise properly.
Don't use hot milk or butter, as heat will kill the yeast.
Seal the edges of each bun completely to prevent filling from leaking during baking.
Don't overbake; stop when golden brown to keep buns moist inside.
Apply the butter-rum glaze to hot buns immediately from the oven so they absorb the liquid.
Substitutions
Gluten-Free Swaps
General Alternatives
nutty flavor replaces seed texture
higher protein content may require slightly less liquid; dough may be less tender
Full guide →creamier texture, slightly less tangy